Chinese almond cookies

240g (8 oz, 2 US cups) plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
a pinch of salt
120g (4 oz, ½ US cup) butter
90g (3 oz, ½ US cup) lard
150g (5 oz, ¾ US cup) white sugar 
2 eggs
2½ tsp almond extract
30 whole blanched almonds 
1 egg, lightly beaten

Preheat oven to 170ºC (325ºF, gas mark 3).

Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl.

Beat the fats and sugar together with an electric mixer. Add 2 eggs and the almond extract and beat until well blended.

Add to the flour mixture and mix well to form a dry and crumbly mixture.

Knead the dough and form into 2 rolls about 25-30 cm (10-12″) long. Wrap in greaseproof paper and put into the refrigerator for 2 hours.

Remove dough from fridge and cut each roll into 15 pieces . Roll each piece into a ball and place on a lightly greased baking tray, about 4cm (1½″) apart. Place an almond on top of each cookie and press down lightly.

Brush with beaten egg before baking. Bake for 15-18 minutes until golden brown.

Cool and store in an airtight container.